Loaded with all things tasty
Full of flavour and nutrition to be enjoyed by all
With one in three Kiwis eating lessmeat for health, environmental, and ethical reasons; and plant-based alternatives coming in as healthier than traditionalmeat counterparts inmost categories (including saturated fat levels, Health Star Rating, and protein) now’s the time to add some plant-basedmeals to themenu.
These recipes are created by foodie favourite and celebrated restaurateur Ganesh Raj (owner of Thetasting Shed and co-host of Eat Well For Lessnz) for Life Health Foods (NZ’S original plant-based brand collective, bestknownfor LISA’S, Bean Supreme& Naked Cuisine), each recipe is packed full of flavour and nutrition and designed to be enjoyed by everyone— whether vegan, vegetarian, flexitarian or ameatlover.
CHILLIDOGFULLY LOADED!
Serves 2-4
Chilli dog (actually 2 products in 1 recipe, the hot dog sausage loaded with chilli con carne-stylemince)— featuring the Altmeatcosausage and Vegie Delights Mince
Ingredients:
■ 1Alternative Meatcosausage
■ 1 onion (chopped)
■ 2 garlic cloves (chopped)
■ 1⁄ tsp chilli powder
2
■ 1⁄ tsp smoked paprika
2
■ 1⁄ tsp cumin
2
■ 1 pack Vegie Delights Mince
■ 1 can chopped tomatoes
■ 1 tspmixed herbs
■ 1 tsp sugar
■ 1 tsp tomato puree
■ 1 can red kidney beans
■ 1 cup vegetable stock
■ 1Tbl dairy-free sour cream
■ Dairy-freemozzarella
■ Redonions (finely chopped)
■ Parsley (finely chopped)
■ 2 tsp dairy free spread
■ 1hot dogbun
Method
Chilliconcarne: Heat some oil in amediumheated pan. Fry the onions and garlic till the onions go golden. Addthe chilli, paprika, cumin andmixed herbs. Stir for 1 min. Addthemince and brown it. Makesure themince is well broken up. Addthe can of tomatoes and beans andmix well. Addthe sugar and season with salt to taste. Add vegetable stock. Then boil. Once it reaches boiling point, reduce immediately to a simmer. Cook downfor 20mins. Check the seasoning and adjust if necessary.
Cook the alt sausage in amedium heat pan with a little oil. Makesure it is golden.
Cut a hot dog bun in half. Heat a little dairy-free spread in a pan and brown the insides of thebun Spread dairy-free spread on one side of the bun and dairy-free sour creamon the other side.
Load the bunup with the chillimix Garnish the top of the chilli with red onion, parsley and dairy-free cheese
Serve and enjoy!